Directions

How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge). Now the filling. In the vitamix or champion juicer blend/process the cashews and almonds or macnuts untill they are creamy. Put this in a bowl and add the rejuvelac and salt. Mix really well. Put in a nut milk bag or cheese cloth or bowl covered with a towel and leave it out in a warm place (room temp) for 10-12 hrs. Combine this "cream cheez" mixture and blend it with the 1/3 cup coconut water and coconut meat, vanilla bean or extract, agave nectar or honey. Put in the freezer untill ready to use. Blend all the ingredients for the whipped cream and chill in the freezer Now for the topping. Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the lemon juice and a little agave nectar or honey. Set aside untill ready to use.

Assembly: Yay, we're almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Put the whipped cream in a star tipped pipeing bag and pipe it all along the sides of the cake, or all over. Garnish with extra lemon zest, and put in the freezer for 8 hrs.

Make a strawbery sauce to go with the cake. 1 cup frozen strawberries 1 tbs. lemon juice 1/2 cup water or orange juice

Blend in a high speed blender, and strain out the seeds. Serve along side the cake.This cake is soo good, it's better to make two. It's a little time consuming but well worth it. Trust me.